Classic Southern Coleslaw Recipe

A creamy, crunchy, and slightly tangy Southern-style coleslaw that’s the perfect side dish for BBQ, fried chicken, or pulled pork sandwiches!

Why You’ll Love This Recipe

Perfectly Creamy & Crunchy – A balanced mix of crisp cabbage and a smooth, tangy dressing.
Quick & Easy – Ready in just 10 minutes!
Great for Meal Prep – Stays fresh and gets even better as it sits.
Pairs with Everything – BBQ, burgers, sandwiches, and more.

Best Variations & Additions

Vinegar-Based Coleslaw – Skip the mayo and increase the vinegar for a tangy, light version.
Apple Slaw – Add julienned green apples for a sweet crunch.
Herbed Coleslaw – Stir in chopped parsley or dill for extra freshness.
Spicy Coleslaw – Add 1 teaspoon of hot sauce or sriracha for a kick.

Storage & Make-Ahead Tips

Storing Leftovers:

Keep coleslaw in an airtight container in the fridge for up to 3 days. Stir before serving.

Freezing? No!

Coleslaw does not freeze well due to the creamy dressing separating.

Make Ahead:

For the best texture, mix the dressing separately and combine with the cabbage just before serving to keep it crisp.

What to Serve with Coleslaw

Fried Chicken – A classic pairing.
BBQ Pulled Pork Sandwiches – The perfect topping.
Smoked Ribs or Brisket – Cuts through the richness.
Hot Dogs & Burgers – Adds a crunchy contrast.

Frequently Asked Questions (FAQs)

1. Can I make coleslaw without mayo?

Yes! Replace mayonnaise with Greek yogurt or use a vinaigrette-style dressing with oil and vinegar.

2. How do I keep coleslaw from getting watery?

Salt the shredded cabbage and let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.

3. Can I use pre-shredded coleslaw mix?

Absolutely! A 14 oz bag of coleslaw mix works perfectly for this recipe.

4. What’s the difference between Southern coleslaw and regular coleslaw?

Southern-style coleslaw is creamier and sweeter, often with a hint of vinegar for tanginess.

5. How long does coleslaw need to sit before serving?

For the best flavor, let it sit for at least 1 hour in the fridge before serving.

Classic Southern Coleslaw Recipe

Jana Rae

This creamy, crunchy Southern-style coleslaw is the perfect BBQ side dish! Quick, easy, and packed with flavor.

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Prep Time 10 minutes mins

Chill time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 6

Calories 150 kcal

Ingredients

  

For the Coleslaw Mix:

• 4 cups green cabbage shredded
• 2 cups purple cabbage shredded (optional for color)
• 1 cup carrots shredded
• ¼ cup red onion finely chopped (optional for extra flavor)

For the Creamy Dressing:

• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard or yellow mustard
• 1 ½ tablespoons sugar adjust for sweetness preference
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon celery seed optional, for extra crunch & flavor
• 1 tablespoon fresh lemon juice for brightness, optional

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Instructions

 

• Shred the green cabbage, purple cabbage, and carrots using a sharp knife, mandoline slicer, or food processor. If using pre-shredded coleslaw mix, measure out about 6 cups total.
• In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, celery seed, and lemon juice until smooth.
• Pour the dressing over the shredded cabbage and carrots, tossing well to fully coat. Let sit for at least 15-20 minutes to allow the flavors to blend.
• Coleslaw tastes best when chilled for at least 1 hour, but it can be served immediately. Stir before serving and enjoy as a side dish or sandwich topping.

Notes

• Best Cabbage to Use:
  • Green cabbage – Classic choice for traditional coleslaw.
  • Purple (red) cabbage – Adds color and a slightly peppery flavor.
  • Napa cabbage – Softer and more delicate, great for a lighter texture.
• How to Keep Coleslaw Crunchy:
  • Salt the cabbage – Sprinkle a little salt on shredded cabbage and let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.
  • Dress just before serving – If making ahead, store the dressing separately and mix it in right before serving.
• How to Adjust the Flavor:
  • For tangier coleslaw: Add extra apple cider vinegar or Dijon mustard.
  • For sweeter coleslaw: Increase the sugar or add a little honey.
  • For a lighter version: Use Greek yogurt instead of mayo.
• Make-Ahead Tips:
  • The dressing can be made up to 3 days ahead and stored in the fridge.
  • Fully assembled coleslaw is best eaten within 24 hours for maximum crunch.
• Best Serving Ideas:
  • BBQ Pulled Pork Sandwiches – A must-have topping!
  • Fried Chicken & Coleslaw – A Southern classic combo.
  • Fish Tacos – Adds freshness and crunch.
  • Hot Dogs & Burgers – Perfect as a topping or side.

This classic Southern coleslaw recipe is creamy, tangy, and the perfect balance of flavors. Whether served at a BBQ, potluck, or alongside a home-cooked meal, it’s always a hit!

Did you try this recipe? Let me know in the comments! Don’t forget to pin this recipe for later.